We may not be able to travel during this global pandemic but that doesn’t stop me from dreaming about Italy!
A couple of years ago Adam and I ate our way through Tuscany and spent some time in Rome (click here to read my food guide to Rome) and during our time there we took a fantastic authentic Italian cooking/pasta making course. It was during that course that I first had Cacio E Pepe and feel in love with the bite of the pepper against the salty cheese. Not only did we love our time in Italy but this classic, simple dish always reminds me of our great adventures there.
Buon Appetito!
INGREDIENTS:
- Serves 2 people
120 Grams of Pasta of Your Choice
Salt
3 TBSP of Unsalted Butter
1/2 TSP of Freshly Ground Pepper
3/4 Cups of Finely Grated Parmesan
1/2 Cup of Finely Grated Pecorino
DIRECTIONS:
Boil water, add salt followed by your pasta of choice. Cook slightly before al dente.
Before draining the pasta, set aside about 1/2 a cup to 1 cup of pasta water.
Warm up butter in a skillet and add in the freshly ground pepper. Toast the pepper for 1-minute stirring continuously.
Add in 1/2 a cup of pasta water followed by the pasta - coat the pasta so it cooks a little further. The sauce should be wet so once you fold in the parmesan and allow it to cover the pasta fully if the pasta water is absorbed fully, add more before lowering the heat and adding pecorino.
Stir, serve and enjoy!
If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!
